INSPECTION REPORT Health Protection ANAN-D2WUTC

PREMISES NAME Nando's Chicken #161 (South Burnaby)		Tel: (604) 451-0004 Fax: (604) 591-9048
PREMISES ADDRESS 100 - 5761 Marine Way Burnaby, BC V5J 0A6		INSPECTION DATE February 29, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Scott Freeman		NEXT INSPECTION DATE March 14, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): The chickens are supposed to be cooked to 185 degF (85 degC) before being taken out of the ovens. As per the cook log, chickens are being taken out before the minimum temperature is reached. Corrective Action(s): Start recording cook temperatures in degF instead of degC since the required temperature listed in the log sheet is in degF. This will avoid any confusion. Ensure that all chicken is cooked to 185 degF prior to being taken out of the oven as per your FSP. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic bread noted at room temperature. The sticker on the bin indicated that the garlic bread was brought out of the cooler at 11:20am today and that it was good till March 3! This is NOT acceptable. Corrective Action(s): Garlic bread was discarded as it had been out at room temperature for over 3 hours. Garlic bread MUST be stored inside the cooler. This is a repeat offense. If this is noted again, a Violation Ticket will be issued. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted behind the dry storage room door, and along the lower shelf. Droppings noted under the dishpit and ovens and in the office. A pest control company is on contract. The report from Feb. 22nd was reviewed. Corrective Action(s): Clean all droppings as discussed. The pest control company has identified several gaps/holes that require sealing. Seal all the gaps/holes that were identified by March 14th. Have the pest technician come in twice a month until the issue is under control. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is grease/debris build-up under the dishwasher, under the ovens and all kitchen equipment. There are areas where the grease has hardened on the floor along the edges in the kitchen. Corrective Action(s): Move equipment and thoroughly clean underneath. Scrape all caked on debris. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General Notes: Coolers are below 4 degC Freezers are below -18 degC Hot holding is above 60 degC Dishwasher rinse has 50ppm Chlorine 200ppm Quats is available in buckets for sanitizing. Handsinks are fully equipped Temperature logs are being maintained Exhaust hood is not due for servicing till April. Kitchen lead on duty had FS level 1 certification. A Pest control is on contract. FOLLOW RECOMMENDATIONS OF THE PEST CONTROL COMPANY. A FOLLOW-UP INSPECTION TO BE CONDUCTED ON MARCH 14TH. IF THE PEST ISSUE PERSISTS, YOU WILL BE CLOSED UNTIL FURTHER NOTICE.